Sunday, January 9, 2011

Would you like to try a cookie with a dozen names? What -- that doesn't get your salivary glands going? Well then, how about a light n' crunchy, buttery n' nutty ball of cookie goodness rolled in not one, but two coats of pretty powdery sugar? Oh yes, I've got your attention now 8). Whether you know these treats as Mexican wedding cakes, Danish wedding cakes, Russian tea cakes, snowballs, butterballs, or some other moniker, there's no denying their widespread appeal.

I loved 'em so much as a kid that I'd inhale dozens as a time. I outgrew that habit long ago (good thing since I plan to become a dietitian), but I still adore these treats for the great taste and memories that come with them. They were first on my list of homemade treats to bring when visiting my dad and baby sisters (2 and 4 years old) in Florida. I was an only child until 22 and no longer expecting siblings by then, so I have a LOT to learn about being a big sis. But considering what cookie monsters these girls have already proven to be, I think we'll have a lot in common ^_^.

Do you guys have a regional/family version of these cookies? Tell me about them please!

XIAOLU'S NOTES: Please note that the dough needs to be prepared ahead of time and chilled at least 6 hours before baking. Don't try to bake more than one tray at a time, since baking each tray in the middle of the oven is crucial to getting evenly cooked and browned cookies. Feel free to substitute walnuts, almonds, pistachios, or almost any other nuts you like for the pecans. Have fun with it!

Sift flour, salt, spices, cocoa powder, and salt together into a medium bowl; set aside.

Cream together butter and 1/2 cup powdered sugar in a large bowl with an electric mixer at moderately high speed until pale and fluffy, about 4 minutes. Beat in vanilla; then add flour, pecans, chocolate chips, and coconut (if using) and mix at low speed until just combined. Chill, covered, for at least 6 hours.

Roll tablespoons of dough into 1-inch balls and arrange about 2 inches apart on lightly buttered large baking sheets. Bake in batches in middle of oven until bottoms are pale golden, 10 to 15 minutes. (You can keep prepared trays in the refrigerator until it's their turn in the oven.) Transfer cookies to powdered sugar while still hot, gently rolling to coat well, then transfer to a rack to cool completely. (Don't worry when some of this sugar melts; it's meant to create a layer for the 2nd coat of sugar to stick to.)

Have been drooling over those cookies ever since I saw them on flickr! I'm so jealous that ur sis's gonna eat them n not me :-(Love the recipe but just hope someone could make those for me too!! Do you want my address to mail 'em to me?? ;-)

Honestly, my favorite holiday cookie hands down. Haven't been able to kick the 12 at a time habit like you. I make them with my mom every year (check it check it! http://deliciosity.wordpress.com/2009/12/21/home-for-the-holidays/)

I've heard them called 'baby's buttons' - if you gently pierce four small holes onto the top, they sort of resemble tiny buttons...Yours look absolutely delicious...love the photographs and your styling!

there ARE so many names for these little delights, but now i shall always refer to them as 'light n' crunchy, buttery n' nutty ball of cookie goodness rolled in not one, but two coats of pretty powdery sugar'... :)

I'm so very glad you left a comment on my blog because your blog is STUNNING! I love finding beautiful new (to me) sites to peruse as well as lovely photographs and delicious recipes to admire. Very excited!

These look like on steroids! We just posted my Grandma's recipe last week. They are delicious - the unusual thing about them is that they use honey in the dough. She called them Butter Balls, but I have called them the various names you listed at one time or another. I learned about your blog from Stephanie Myer when she posted on Facebook - very lovely blog! "Aunt" Suzy

Gosh, I've been wanting to make these for so long after seeing someone make them on tv. They added an egg and I thought I may have to figure out a way of making them without. But voila! Your recipe doesn't have eggs! Thanks so much- can't WAIT to try you recipe. Maybe this weekend :)

I was 15 when Jessica (my sister) was born and that was the best thing that has ever happened to my life - I know how much fun you'll always have with your baby sisters! They are lucky to have you, Xiaolu!Not only you're an adorable sis, you bake delicious treats... ;)xx

Patricia - thanks for telling me that :). I wish I were closer to see them grow day by day, but I can at least treasure the short bits of time we have together. They did indeed enjoy the treats, but the older one is already a huuuge sugar fiend. Hope she doesn't have a bunch of cavities 8).

Lucky sisters! :) I love how you packaged them in those cute little boxes. My mom makes these every Christmas and I was never a big fan. But then once I started baking more often and I realized that she was using margarine in them instead of butter, I told her she should switch to butter and it made them SO much better.